Description
A restaurant-quality salmon rice bowl featuring seared salmon, seasoned sushi rice, fresh cucumber and avocado, and a creamy spicy mayo sauce. Ready in just 20 minutes, this healthy and vibrant meal is perfect for weeknights or date nights.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each, center-cut)
- 2 tablespoons soy sauce (low-sodium tamari or soy sauce)
- 1 tablespoon sesame oil (toasted)
- 2 cloves garlic (minced)
- 2 tablespoons neutral oil (avocado or grapeseed oil)
- Salt and black pepper (to taste)
- 1 cup sushi rice (uncooked)
- 1 ¼ cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup mayonnaise (Kewpie preferred)
- 2–3 tablespoons Sriracha sauce
- 1 teaspoon lime juice (freshly squeezed)
- 1 medium cucumber (sliced thinly)
- 1 ripe avocado (sliced)
- ½ cup edamame (shelled, thawed)
- 2 green onions (sliced thinly)
- 1 tablespoon black sesame seeds (toasted)
- Seaweed strips (nori) (optional)
Instructions
- Rinse sushi rice under cold water until water runs clear. Drain well.
- Cook rice with water in a rice cooker or saucepan. If using a pot, bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
- Transfer warm rice to a large bowl and mix in rice vinegar, sugar, and salt. Fold gently and set aside.
- In a small bowl, whisk together mayonnaise, Sriracha, and lime juice until smooth. Set aside or refrigerate.
- Slice cucumber into half-moons, slice avocado, and slice green onions. Thaw and pat dry edamame if using.
- Pat salmon fillets completely dry with paper towels. Season both sides with salt and pepper.
- Heat neutral oil in a large non-stick skillet over medium-high heat until shimmering.
- Place salmon skin-side down in the pan. Press gently for 10 seconds. Cook undisturbed for 4-5 minutes until skin is crispy.
- Flip salmon, reduce heat to medium, and cook for another 3-4 minutes.
- In the last minute, add minced garlic and sesame oil to the pan. Baste salmon with the oil.
- Remove salmon from heat when cooked to desired doneness (medium-rare to medium).
- Assemble bowls by spooning seasoned rice into the bottom.
- Place seared salmon on top of the rice.
- Arrange cucumber, avocado, and edamame around the salmon.
- Drizzle spicy mayo generously over the bowl. Garnish with green onions, toasted sesame seeds, and nori strips.
- Serve immediately.
Notes
Pat the salmon dry before cooking to ensure a good sear. Rinse the rice until water is clear to prevent mushiness. Do not overcook the salmon; it should be slightly pink in the center. The spicy mayo tastes better if made ahead and allowed to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl with 1 salmon
- Calories: 550
- Sodium: 600
- Fat: 25
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
Keywords: salmon rice bowl, spicy mayo, cucumber, sushi rice, healthy dinner, quick meals, seared salmon, asian inspired